A few years ago I ran across a super simple recipe for scalloped potatoes with cheese. So simple, in fact, that while I made them often, I never managed to input the recipe into the cooking software, much less print it on a card for the recipe box. With six actual ingredients, there's no way I would forget how to make them, right?
Hmph. The last time I made them was when I lived at the old place, so it's been at least nine months. While I remembered all the ingredients, I could not for the life of me remember the temperature and time to bake them. Four hundred twenty-five sounded right, but compared to other recipes I saw, it seemed high.
Google to the rescue; I found the recipe again. I'm sharing it here in part because it is yummy, and in part so I don't lose it again.
Cheesy Scalloped Potatoes
1 garlic clove, halved
Butter-flavored cooking spray
6 medium peeled red potatoes, cut into 1/8-inch-thick slices
2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup (2 ounces) shredded Gruyère cheese
1 cup skim
- Preheat oven to 425°.
- Rub an 11- x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.
- Arrange half of potato slices in dish; drizzle with 1 tablespoon margarine. Sprinkle with 1/4 teaspoon salt and half of pepper; top with 1/4 cup cheese. Repeat layers with remaining ingredients.
- Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425° for 40 minutes or until potatoes are tender.
This is a very forgiving recipe; just keep the proportions about the same. Tonight I'm using a mix of fontina (yum - extra melty!) and cheddar cheese.